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-   -   Firestone Walker Sticky Monkey Clone (http://www.homebrewtalk.com/f13/firestone-walker-sticky-monkey-clone-308909/)

JediJoel 02-29-2012 04:33 AM

Firestone Walker Sticky Monkey Clone
I was just wondering if anyone has had FW's Sticky Monkey by itself enough to take a guess at the grain bill. I had it a while back but don't know enough to reproduce a recipe. Their website is usually helpful but woefully secret on this brew. Here's what I have from some research and guess work:

OG = 1.11
FG = 1.018
IBU = 45
SRM = 28
ABV = 12-12.5
Fermentation - Ale House Strain (in bourbon and brandy barrels)
Style - English Barley Wine
Brewed with Mexican Turbinado (Brown) sugar

Description from the site:

This brew sits firmly in the English Barley Wine class. We have a lot of lean and hot beers in our barrel program, so we formulated a beer to sit on the sweeter and malty side so that we could utilize it as a blending piece. We used brown sugar from Mexico that has wonderful molasses flavors that are reminiscent of Belgian candi sugar. It has a full body and lush texture. There is barrel expression all over this beer: toasted oak, coconut, leather and cigar tobacco. This is a beer that we will brew again for future blends.

JediJoel 04-27-2012 03:25 AM

Just a follow up on this clone, I haven't brewed it yet but got some good information from one of their brewers. The only thing I am worried about at this point is attenuation. Firestone uses a British house strain similar to WLP002 which is listed at 63-70% attenuation while this beer gets about 80. Any suggestions on this issue would be helpful.

Recipe Type: All Grain
Yeast: WLP002
Yeast Starter: Yes
Batch Size (Gallons): 5.5 gallons
Original Gravity: 1.108
Final Gravity: 1.018
IBU: 45
Boiling Time (Minutes): 120!!!
Color: 28 SRM?
Primary Fermentation (# of Days & Temp): 14 days at 66
Secondary Fermentation (# of Days & Temp): 14 days at 66

Notes: After 24hrs of fermentation add 1.4 oz American oak cubes (medium or medium plus), half of them soaked in brandy, half in bourbon.


Pale Malt, Maris Otter (3.0 SRM) 71.7 %
Crisp British Crystal Light Malt (45.0 SRM) 8.3 %
Crisp British Crystal Dark Malt (77.0 SRM) 4.1 %
Briess Chocolate Malt (630.0 SRM) 0.7 %
Mexican Turbinado (10.0 SRM) 15.2 %

Mash at 151 for 90 min.
Mash out 168

1.50 oz Magnum [14.00 %] - 90 min
0.50 oz Fuggles [4.50 %] - 0 min
0.50 oz Goldings, East Kent [5.00 %] - 0 min

Make sure to whirlpool the late hops for 20 min or so (Firestone does this with most of their beers).

ellijo89 04-27-2012 06:33 AM

This would be a fun brew. Might have to do this at some point. I am not sure about your attenuation issues. My only thought would be to make sure you have a strong culture going, brew a few beers before it to work up the culture, maybe pale, IPA, then it. But still 80% is still crazy.

dantheman13 04-27-2012 06:38 AM

Sounds yum. Subbed, and thanks!

JediJoel 04-27-2012 05:18 PM

Firestone has a brewery trick to get good attenuation with this yeast where they mash at 145 for 60 min and then run it up to 155 for 15-30 min to finish conversion. I know they do it on other brews but I am unsure about Sticky Monkey. Perhaps I should do a 3 gal batch with different mash schedules to figure it out (or if someone brews this let me know!).

And, of course, a high pitch rate and a strong culture with that!

mikegowen 10-31-2012 11:05 PM

Did FW say they boil for 120 mins? Which specific parts did they tell you? Curious as I'm also doing a FW barleywine brew.

Also you could try mixing WL002 with some WL007.

JediJoel 11-01-2012 04:46 AM


Originally Posted by mikegowen (Post 4548248)
Did FW say they boil for 120 mins? Which specific parts did they tell you? Curious as I'm also doing a FW barleywine brew.

Also you could try mixing WL002 with some WL007.

They told me the grain bill but not percentages. I'm guessing the hops based of what they typically use and style. I know they use Turbinado as well as D-80 which I haven't updated in the recipe above (yet). I also know that they use WLP002 almost exclusively. I guessed the mash but these temps are used on many of their other brews. I'm also guessing on the boil based on style and color.

Some of my info was a Twitter conversion with one of their brewers but it started on his blog

And last time he brewed Sticky Monkey he mentioned using this candi

dantheman13 11-05-2012 11:31 PM

How did your recipe come out?

JediJoel 11-06-2012 04:30 AM


Originally Posted by dantheman13 (Post 4561648)
How did your recipe come out?

I thought it turned out pretty good. I added the candi sugar during the boil but if I had to do it again I'd add it during the fermentation.

My FG was at 1.022 which was a little high and the beer did taste a little sweet. If I could get the FG down I think it would be a good blend. This beer tends on the sweet side but my brew was a little too much even with the high ABV.

The bourbon and brandy didn't show up as much as I hoped for. Not sure what to do there.

I wish I could compare it to the real think but it's been over a year now since I've had it.

Here's what the recipe ended up looking like. A few improvements and I think this could be a bomb brew!

Recipe Specifications
Batch Size (fermenter): 3.50 gal 
Bottling Volume: 3.50 gal
Estimated OG: 1.108 SG
Estimated Color: 29.1 SRM
Estimated IBU: 44.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 66.3 %
Boil Time: 90 Minutes

Amt                  Name                                    Type          #        %/IBU       
9 lbs                Pale Malt, Maris Otter (3.0 SRM)        Grain        1        68.9 %       
1 lbs                British Crystal Light Malt (45.0 SRM)    Grain        2        7.7 %       
1 lbs                Turbinado (10.0 SRM)                    Sugar        10      7.7 %       
1.1 oz                Chocolate Malt (630.0 SRM)              Grain        4        0.5 %       
8.0 oz                British Crystal Dark Malt (77.0 SRM)    Grain        3        3.8 %       
0.7 pkg              English Ale (White Labs #WLP002) [35.49  Yeast        9        -           
1.25 oz              Magnum [14.00 %] - Boil 90.0 min        Hop          6        44.0 IBUs   
0.50 oz              Fuggles [4.50 %] - Boil 0.0 min          Hop          7        0.0 IBUs     
0.50 oz              Goldings, East Kent [5.00 %] - Boil 0.0  Hop          8        0.0 IBUs     
1 lbs 8.0 oz          Candi Sugar, D2 (80.0 SRM)              Sugar        5        11.5 %       

Temp          Time 
145.0 F        60 min       
155.0 F        30 min       
168.0 F        10 min

ddrrseio 12-13-2012 11:41 AM

thanks for making this thread

i'm curious how you decided on the grain bill? the percentage pale malt seems very low for a barleywine. it looks like you were shooting for their SRM, too, so the mexican turbinado # might be pretty important if you crafted your grain bill toward the color. piloncillo (mexican brown sugar) is probably closer to dark brown sugar (50SRM) than light, though i am only going off of what i have bought in latin groceries. i have no idea what firestone sources.

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